journal k ayaker’s PADDLING GOURMET BY VIRGINIA MARSHALL BREAKFAST ALL DAY WITH VINCE PAQUOT


GET CRACKING. PHOTO: VIRGINIA MARSHALL


Ever wonder what professional chefs eat on trip? We asked long- time Paddling Gourmet columnist and culinary school instructor, Vince Paquot, what his favorite go-to meal is when kayak camping. “For breakfast or dinner, nothing satisfies like greasy spoon-style


eggs and potatoes,” says the Montréal native, whose diverse career has taken him from guiding sea kayaking tours in New Zealand and packing food barrels at an outdoor education center, to whipping up five-star dishes for the Hilton. “Eggs are packed with protein,” he adds, making them a nutri-


tious addition to your trip menu. In fact, eggs are one of few foods considered to be a complete protein because they provide all nine essential amino acids. And what about the potatoes? While spuds are rich in carbs, Paquot says his away-from-home fries are chiefly “filling comfort food.” Contrary to popular opinion, uncracked eggs do not require refrig-


eration. Handle them gently, and you can enjoy fresh eggs on trip for a week or more. Paquot recommends leaving the eggs in their original container, taping it shut, then sliding it into a large Ziploc to pre- vent soggy surprises. If you plan to cook the eggs for your first dinner or breakfast, you can crack them into a Nalgene before you leave for worry-free transport. Another trick is to use canned potatoes to reduce prep time and


fuel consumption. Prepared with fried onions and seasoning, you won’t even taste the difference. “I’m all for tasty and satiating, but ultimately simple, meals when I’m camping,” says Paquot, “it is a va- cation, after all.”


36 ADVENTURE KAYAK | SUMMER/FALL 2013


AWAY-FROM-HOME FRIES 1 can sliced white potatoes 1/2 onion, sliced 3 Tbs oil


1/2 tsp paprika 1/4 tsp garlic powder salt and pepper to taste


Drain potatoes and fry in oil over medium heat. When potatoes begin to brown, add onion and continue frying until onion caramelizes. Toss in spices.


OMG OMELET 6 eggs 1/2 red pepper, diced 1/2 onion, chopped


1 cup cheddar cheese, grated handful chives, chopped salt and pepper to taste


Lightly sauté onion and pepper. Whisk eggs in a bowl and add to veggies. Add cheese and cook over low heat with lid on until eggs are almost done (approximately five minutes). Fold over and cook for one more minute until lightly browned. Serve with fries to two hungry paddlers. Tip: If you’re using a single burner stove, prepare fries first and reheat as needed.


DIGITAL EXTRA: Click here to get cracking with more egg recipe ideas.


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